Recipes > Desserts > Puddings > Pudding l'Allemande

Pudding l'Allemande


  • milk
  • 4 tablespoonfuls sugar
  • 1/4 teaspoonful salt
  • thin peel of 1 lemon
  • 1 cup flour
  • 6 eggs


Boil 1 1/2 pints milk with the sugar, salt and lemon peel; mix the flour with 1 cup milk to a smooth paste and add it to the boiling milk, stirring constantly; boil a few minutes, remove from the fire, add the beaten yolks of the eggs and stir until nearly cold; then add the whites of the 6 eggs, beaten to a stiff froth; rinse a jelly form with cold water, sprinkle with sugar, pour in the mixture and place on ice for 3 or 4 hours; in serving turn the pudding onto a dish, garnish with strawberries and serve with the following sauce:


  • 2 teaspoonfuls cornstarch
  • 1 1/2 cups water
  • sugar
  • juice of 1 lemon
  • 1/2 pint strawberry juice
  • 1 glass Rhine wine


Boil the cornstarch in the water, sweeten with sugar, remove from the fire, add the lemon juice, strawberry juice, wine and serve when cold with the pudding.


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Desserts and Salads (1920).

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